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Crispy Sourdough Cheesy Breadsticks

Crispy sourdough cheesy breadsticks on parchment paper with golden melted cheese
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Quick and easy breadsticks using sourdough discard. Crispy outside, soft inside, ready in 25 minutes with no proofing required.

Ingredients

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  • 1 cup sourdough discard (unfed, straight from the fridge)
  • 1 cup all-purpose flour (plus more for dusting)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sourdough discard, all-purpose flour, shredded mozzarella cheese, Parmesan cheese, olive oil, baking soda, garlic powder, and salt. Mix until a shaggy dough begins to form.
  3. Use your hands to bring the dough together into a cohesive ball. The warmth from your hands helps melt the cheese slightly.
  4. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until it becomes smooth and elastic. If too sticky, dust with a bit more flour.
  5. Shape the dough into a rectangle using your hands. Using a rolling pin, roll the dough out to about 1/4-inch thickness into a 10×12 inch rectangle.
  6. Cut the dough into even strips, about 1-inch wide, using a pizza cutter or sharp knife. You should get approximately 12 breadsticks.
  7. Place the breadsticks on the prepared baking sheet, leaving about 1/2-inch space between each one.
  8. Bake for 12-15 minutes, or until they are deeply golden brown with crispy, bubbling cheese. Watch closely after 12 minutes.
  9. Remove from oven and let cool for 2-3 minutes on the baking sheet before serving warm with your favorite dipping sauce.

Notes

  • Use sourdough discard straight from the refrigerator without feeding or warming it first.
  • For extra flavor, brush breadsticks with melted garlic butter immediately after baking.
  • Don’t roll dough thinner than 1/4-inch or breadsticks will become too crispy and lose their soft center.
  • Pre-shredded cheese works fine, but freshly shredded mozzarella from a block melts better and creates a crispier crust.

Nutrition

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